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<blockquote data-quote="ChristieM" data-source="post: 2373310" data-attributes="member: 364613"><p>Gosh where shall I start!? There are lots of keto cake recipes as TeddyTotty says. However you can transform most ‘normal’ cake recipes to diabetic friendly. If using almond flour, REDUCE amount of butter in the recipe by 25% and amount of flour by 10%. Use the same amount of erythritol as the recipe gives for sugar. Don’t forget to add about 1.5 teaspoons of baking powder if the original recipe used self raising flour. I’ve learned this the hard way! Or rather the very soft, flat squidgy way! I’ve made lots of cakes this way. Rachel Allen’s ginger cake and Raspberry Bakewell cake from her Cake book work very well translated this way.</p><p>Cheers.</p></blockquote><p></p>
[QUOTE="ChristieM, post: 2373310, member: 364613"] Gosh where shall I start!? There are lots of keto cake recipes as TeddyTotty says. However you can transform most ‘normal’ cake recipes to diabetic friendly. If using almond flour, REDUCE amount of butter in the recipe by 25% and amount of flour by 10%. Use the same amount of erythritol as the recipe gives for sugar. Don’t forget to add about 1.5 teaspoons of baking powder if the original recipe used self raising flour. I’ve learned this the hard way! Or rather the very soft, flat squidgy way! I’ve made lots of cakes this way. Rachel Allen’s ginger cake and Raspberry Bakewell cake from her Cake book work very well translated this way. Cheers. [/QUOTE]
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